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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is the basic recipe for gluten. Ingredients:
2 cups gluten flour |
1 teaspoon garlic powder |
1 teaspoon ground ginger |
1 1/4 cups water or 1 1/4 cups vegetable stock |
3 tablespoons lite tamari or 3 tablespoons braggs liquid aminos, liquid amino acids or 3 tablespoons soy sauce |
1 -3 teaspoon toasted sesame oil (optional) |
4 cups water |
1/4 cup tamari or 1/4 cup soy sauce |
3 inches piece kombu (a type of seaweed) |
3 -4 slices gingerroot (optional) |
Directions:
1. Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
2. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
3. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
4. (Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups).
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